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+ servings

Breakfast Toast with Fava Bean Spread and Crispy Capicola

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4


  • 1 cup shelled fava beans
  • salt and black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped basil
  • 2 tablespoons grated parmesan cheese plus extra for topping
  • 4 slices capicola
  • 4 slices store-bought artisan bread lightly toasted
  • 1 avocado pitted, peeled and sliced thin
  • 4 eggs cooked to your liking (I fried mine)
  • chopped parsley garnish


  • Bring a pot of salted water to a rolling boil. Add the fava beans and cook for 3-4 minutes. Drain and transfer to an ice bath. Once cool enough to handle, shell the fava beans. Add them to the bowl of your food processor. Also to the food processor, add a dash of salt and black pepper, extra virgin olive oil, basil and parmesan cheese. Pulse until smooth. Adjust seasoning to taste. Set aside.
  • Spray a non-stick griddle pan or skillet with a non-stick spray. Add the slices of capicola and cook for 3-4 minutes on each side, or until crispy and brown. Remove from heat and set aside.
  • Assemble your breakfast toasts by spreading a thin layer of fava bean spread on each slice of toast. Top with crispy capicola, avocado, and egg. Garnish with additional parmesan cheese and chopped parsley.